You possibly will not accept that you can lose weight while on a eating plan which includes chicken enchiladas but it is obtainable. It is crucial to not eat chicken enchiladas or other high calorie enchiladas every day but in moderation.

This is what I do, I allow myself high calorie food one meal per week. I eat a calorie controlled diet 6 days a week, say 1200 to 2000 calories a day, and then one day, I eat what I please – without going crazy of course.

I have been eating like this for the last 2 weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise regime or taken any vitamins or diet aids. I have only been careful of what I eat on most days and then eat whatever I like one day of the week.

I also feel it helps to have a little support when on a weight loss program and for that I joined the Biggest Loser club. They have several tools to enable you to monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat southwestern food. I never imagined|thought|believed I could lose 5 kilos while eating southwestern meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some southwestern food, I suggest|advise|propose you make chicken enchiladas which is one of my favourite|most admired|most adored|best loved southwestern recipes.

Chicken Enchiladas

Posted by swm56 at recipegoldmine.com April 30, 2001

1 whole cooked chicken salted
2 or 3 dozen corn tortillas
Monterey jack cheese (or your preference)
1 can green chiles
1 can cream of chicken or mushroom soup-optional

Shred chicken and mix with green chiles. To skillet add small amount of oil and heat to medium. Dip tortillas into hot oil for a few seconds until softened and will not break when bending. Put small amount of chicken mixture into tortilla and roll up. You could also add some cheese into tortilla if desired. I think Cheddar would work well. Line a 9 x 13-inch pan with filled tortillas and ladle chile sauce over. Sprinkle grated Monterey cheese over and bake in 350 degree F oven until cheese is melted. Top with sliced scallions. Optional: pour diluted soup over.

Enchilada Sauce
6 dry hot red chiles (New Mexican style)
2 tablespoons flour
1 (8 ounce) can tomato sauce
Salt

Boil chiles until soft with 2 or 3 cups water about 10 minutes or until chilies are soft. Put cooked chiles in blender with about 1 cup of the liquid and blend until smooth. Strain out seeds at this point if desired.

In a preheated cast iron skillet on medium heat, brown the flour. Keep stirring with a wooden spoon until fairly brown. Add blended chile sauce to skillet stirring until mixed well and add tomato sauce and salt. If you want more sauce add more water from the cooked chiles and continue to cook until desired consistency. Use to top enchiladas or any dish you wish.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.